Chef Vincenzo Giangiordano's

Printer-friendly Pici

Ingredients 14 ounces pici (you can also use pasta as a substitute if unable to find pici) Coarse sea salt for pasta water 6 ounces pecorino cheese, grated 2 tablespoons fresh ground black pepper 4 tablespoons butter Extra virgin olive oil (for cooking and for serving) Additional grated pecorino cheese for serving (2 ounces)

Instructions Boil water in a large pasta pot. When boiling, add 2 tablespoons coarse sea salt and stir well. Next, add the pici or bucatini pasta and cook according to the directions on the package. This will vary depending on the thickness of the pici pasta.

While the pasta is cooking, place a large sauté pan on the stove over medium to low heat. Add ¼ cup of olive oil, butter, grated cheese, and black pepper to the pan to warm slightly. Stir as the cheese is melting. Once the cheese starts to melt, take the pan off the heat.

When the pasta is cooked to , use a strainer or slotted spoon to transfer the pasta to the sauté pan with the cheese and pepper. Place the pan back on medium heat and mix well for about another minute until the cheese coats the pasta well. The secret chef ingredient is to add a spoon or two of the pasta cooking water to the mixture if it gets too dry.

Serve with a drizzle of olive oil and additional grated pecorino cheese. Buon appetito!

Find this and other great Tuscan recipes in author Sheryl Ness's new book: Love in a Tuscan Kitchen: Savoring Life Through the Romance, Recipes, and Traditions of Italy. A real-life fairy tale about falling in love with Chef Vincenzo in a quaint Tuscan kitchen, over his decadent hot chocolate cake. Find on Amazon: https://www.amazon.com/dp/173201941X/?ref_=aga_h_cl_dashboard_pl

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